Louisiana Shrimp BLT

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This ain’t your basic BLT sandwich.  The Louisiana shrimp BLT is the sandwich you never knew you needed. It was absolutely delicious.  This is an easy dish to make but the major takeaway I received was to make sure you freeze the patties long enough.  I think overnight is best.  A couple of hours would be the minimum.  After 2 hours in the freezer, my patties were still not holding together completely. Please read below about what to do if you don’t have time to freeze your patties overnight. If you have time to freeze overnight then skip the section below and get started.  Also, be sure to check out the Instagram reel here!
What to do if your shrimp patties are not holding together:
Use gloves! It gets messy.  If this happens, you will have to essentially double batter the patties.  I held the patty in my hand when I dipped it in the egg wash, meaning don’t drop it completely into the egg wash.   Keep your hand under the patty and submerge it in the egg wash and then while still holding the bottom, flip it on the other side into the other hand and repeat. Squeeze out as much excess wash as you can. I then put the flour on a shallow dish, sat the patty on the flour in the plate and then sprinkled the flour on top and molded it kind of like you would if making a hamburger patty.  From this point, the shrimp were still a little loose.  I then put egg wash in between the loose portions and mashed the patty, then floured again. Once it was semi-holding together, I gently placed the patty on a plate to be fried. 
Again, to avoid this, freeze the patties as long as you can.  I made it work, but this was preventable lol.
 
Ingredients
1 lb of shrimp, peeled, deveined and chopped
Garlic Powder, to taste
Onion Powder, to taste
Badia Complete Seasoning, to taste
Black Pepper, to taste
Old Bay, to taste
Culture Creole Seasoning, to taste
2 cups of flour
Vegetable Oil (for frying)
Hamburger buns (I used the Hawaiian King brand)
Romain Lettuce (Sliced)
Tomato (sliced)
Red onions (sliced)
Mayo
4 Slices of Bacon Cooked
Egg Wash
2 eggs
1 cup of buttermilk
Directions:

1.  Season the chopped shrimp with dry seasonings.
2. Use an egg mold or free style the chopped shrimp into a circular patty.

Note:  I molded my patty on top of piece of plastic wrap and then covered the patty with the wrap when I was finished).

1.  Freeze the patties overnight, if you have time or at least several hours.

Note:  I did not freeze my patties long enough. They were in the freezer about 2 hours but they still were not fully staying together when I took them out.  I ended up improvising to make them stay together (see description above).

1.  In a bowl, beat the egg and whisk in the butter milk to create an egg wash.
2. In a shallow bowl, add the flour and season it with dry seasonings.
3. Add oil to a cast iron skillet and heat to 350 F.  You can also use a deep fryer.
4. Dip the patty into the egg wash and shake off the excess wash.
5. Dredge the patty in the flour so that the patty is completely covered in flour.
6. Fry the patties for 8 minutes. I flipped mine at about 6 or 7 minutes, just to make sure the other side was as golden as I would like.
7. Assemble the sandwich on a hamburger bun with whatever condiments and toppings you desire.  I used mayo, lettuce, tomatoes, red onions and applewood bacon.  Enjoy!